Blueberry Spritz

Hayley Wilson, Portland Hunt + Alpine Club | Portland, ME

“Blueberries in Maine—I know, I know,” says Hayley Wilson, “but there’s a reason we put them in everything.” Here, a straightforward blueberry syrup with a splash of apple cider vinegar stars alongside alpine amaro Pasubio and elderflower liqueur, a pairing that Wilson describes as a “natural couple.” The spritz format was, for her, a no-brainer. “I’m a sucker for a spritz,” says Wilson. “It’s how I’m going to start almost every time I go out.”


Serving: 1

  • 1 ounce Pasubio Amaro
  • 3/4 ounce elderflower liqueur, preferably St. Elder Liqueur
  • 3/4 ounce blueberry syrup (see Editor’s Note)
  • 1/2 ounce lime juice
  • 4 dashes saline solution
  • 2 ounces sparkling wine
  • Soda water, to top

Garnish: blueberries

  1. Combine all ingredients in a wine glass over ice.
  2. Stir to integrate.
  3. Top with soda water.
  4. Garnish with blueberries.
Editor's Note

Blueberry-Lime Syrup:
600 grams blueberries
200 grams water
200 grams sugar
Zest of 4 limes
2 ounces apple cider vinegar

Add all ingredients to a pot and cook on medium high heat until bubbling, stirring constantly. Allow to simmer for an additional 2 minutes and then strain into a container through a fine strainer making sure to push down on the blueberries to extract juices. Add 2 ounces of apple cider vinegar to the liquid, bottle, and refrigerate for up to 2 weeks.

Tagged: amaro